1/4 cup turbinado (or demerara) sugar plus coarse salt
Directions
In a stand mixer bowl fitted with a paddle attachment, cream together butter, brown and granulated sugars until light and fluffy, about 2 to 3 minutes, stopping once to scrape down bowl.
Scrape down sides of bowl again and add egg yolk, vanilla and ½ teaspoon salt. Mix until fully incorporated.
Add Fisher® Chef’s Naturals Almond Flour and mix until combined. Add chocolate and mix just until incorporated.
Turn dough out onto a sheet of parchment or plastic wrap. Form into a log 8 inches long x 2 ½ inches wide. Refrigerate overnight until firm (or at least one hour).
Preheat oven to 350°F. Spread turbinado /demerara sugar out on baking sheet. Roll dough in sugar, pressing as needed to coat outside fully.
Cut dough into ½-inch discs. Transfer cookies to parchment-lined baking sheet about 2 inches apart.
Bake until golden brown on edges, 12 to 13 minutes, turning sheet halfway through.
Remove from oven. Top each cookie with pinch of coarse salt.
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